1/4 c. butter
1/3 c. flour
1/2 tsp. salt
Dash pepper
1 (10 3/4 oz.) can condensed chicken broth
3/4 c. milk
Poppy seed (opt.)
2 c. cubed, cooked chicken
1/3 c. chopped onion
1 c. cooked peas, drained
1 c. cooked whole baby carrots, drained
1 can (10 count) biscuits, buttermilk or country style

Preheat oven to 375 degrees. In oven proof 10" skillet, melt butter; blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring constantly, until thickened. Add chicken, onions, peas and carrots; simmer until hot and bubbly. Separate dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Sprinkle with poppy seed. Bake at 375 degrees for 20 to 25 minutes or until biscuits are golden brown. 5 to 6 servings. May cook biscuits separately.